This week, The Wall Street Journal looks at this year-old sensation and wonders if Mr. Andrés has figured out the future of restaurants, comparing some of his tactics with those of other high-profile restaurateurs. What makes this standout, well, stand out? Is it the small plates? The location? The bustling bar scene? The open floor plan? The break with tradition? Learn what The Journal thinks — and what Andrés’s peers, including Joseph Bastianich, do, too.

Comments

I dined there about 6 weeks ago. The food was simply amazing. The service was erratic. While I probably would go back, I felt like a number rather than a person there. French Laundry is mo better IMO. Gary Danko in SFO also.

Caroline Potter

Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she's since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.